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Lime and Buttermilk Muffins

March 11, 2011

Citrus and buttermilk are probably my two favourite ingredients to cook with….sweet or savoury.   Both really add that somethin, somethin to a dish.   I always have lemons and limes in my fruit bowl and today my poor little limes were starting to get hard which means their juices were beginning to dry up (not good!).    These lightly sweet little muffins were a perfect way to use them up.

I made another batch of almond milk today which means another 2 cups of almond pulp.   I dried the almond pulp out in the stove and then put it in the food processor for flour.

Don’t worry if you’re not on the almond milk train yet though because whole wheat flour works great as well.   I would add 1/2 cup of white though just to lighten up the texture.    You could also try 1 cup of wheat bran, 1 cup of whole wheat flour and 1 cup of white flour to get a good dose of fibre.    Just be sure to use fresh limes and their zest.

Lime and Buttermilk Muffins

1 cup dried almond pulp

1 1/2 cup whole wheat flour

1/2 cup white flour

or

3 cups of any flour you like

3/4 cup sugar

1 tbsp baking powder

1/4 tsp baking soda

1 egg

1 1/2 cups buttermilk (or milk substitute)

1/4 cup coconut oil (olive or canola)

zest from 2 limes

Lime Syrup

juice of 1 lime

1/4 cup sugar

Place all ingredients into a large bowl and mix well with a wire whisk.    Spray muffin tins with oil and bake at 350 F until lightly brown and cooked through. Once removed from the oven warm up the syrup by microwaving the sugar and lime juice.   Brush this over the warm muffins

How easy was that?

What ingredient do you always have on hand?

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